Jack Rose

Jack's Manual by J. A. Grohusko (1908, p.41) — Grohusko 1908

1. Shake the sugar, raspberry syrup, lemon juice, orange juice, lime juice, cider brandy, and cracked ice.
2. Strain, fill with fizz water, and serve.

Ice: Cracked ice

Nose

Apple spirit and mixed citrus rise with a faint berry note.

Palate

This is a major pre-war checkpoint because the Jack Rose is already clearly distinguishable from a generic applejack sour and already leaning toward recognisable modern form.

Finish

The finish is bright, appley, and lightly sparkling.

Summary

An early lengthened Jack Rose from the applejack sour branch.

Jack's Manual by J. A. Grohusko (1910, p.59)

1. Shake the sugar, raspberry syrup, lemon juice, orange juice, lime juice, cider brandy, and cracked ice.
2. Strain, fill with fizz water, and serve.

Ice: Cracked ice

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.21) — Ensslin 1917

1. Shake well in a mixing glass with cracked ice.
2. Strain and serve.

Ice: Cracked ice

This is a major bridge checkpoint because it shows the fully recognisable Jack Rose inside a 1917 Manhattan-hotel bar context.

The full lime rind and juice treatment matters; Ensslin is recording a more aromatic citrus handling than a simple juice-only sour.

Down the Hatch by "Paul" (1920, p.16) — Down the Hatch 1920

1. Shake with ice.
2. Serve in cocktail glass.

Ice: Ice

This matters because it gives us another clean early-1920s Jack Rose checkpoint after Ensslin.

This version is shorter and simpler than some earlier lime-and-rind branches, and that is worth preserving.

The Artistry of Mixing Drinks by Frank Meier (1936, p.32)

1. Shake well and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.116)

1. Shake and strain into a cocktail glass.